Chickpea Burgers



10 min


35 min


6 to 8 Servings

Chickpea Burgers

Recipe by Eshun Mott, Photo by Maya Visnyea


  • 1/3 cup quinoa
  • 1/4 cup olive oil , divided
  • 2 cups chopped onion
  • 1 cup chopped cremini mushrooms
  • 1 tbsp chopped garlic
  • 1 1/2 tsp chili powder
  • 1 tsp dried oregano
  • 3 cups canned chickpeas , rinsed and drained
  • 1/2 cup toasted walnuts , pieces
  • 1/4 cup ground flax seed , (also called flax meal)
  • 1 tbsp Worchestershire sauce , (look for a vegan variety to make this recipe veg)
  • 2 tsp salt
  • 1/2 tsp black pepper


  • Bring a small pot of water to a boil over high heat. Add quinoa and cook for 8 to 10 min or until just tender. Drain in a fine-mesh sieve. Place sieve over empty pot on turned-off (but still warm) burner. Cover with a kitchen towel and let steam 5 min more or until quinoa is dry and fluffy.
  • Heat 2 tbsp olive oil in a large frying pan over medium. Add onions and sauté for 5 min or until lightly browned. Turn heat to high, add mushrooms and sauté for 4 min or until browned. Add garlic, chili powder and oregano; sauté 1 min longer. Remove from heat.
  • Pulse chickpeas and walnuts in the food processor until coarsely ground. Add onion mixture, quinoa, flax, Worcestershire, salt and pepper. Stir to combine. Divide mixture into 8 portions and press into patties about ¾-in. thick.
  • Heat 1 tbsp oil in a non-stick frying pan over medium. Working in batches and adding remaining oil as needed, fry burgers for 2 min a side or until browned and heated through. Serve with or without a bun.

Nutrition (per serving)

  • Calories
  • 255,
  • Protein
  • 8 g,
  • Carbohydrates
  • 25 g,
  • Fat
  • 15 g,
  • Fibre
  • 5 g,
  • Sodium
  • 616 mg.


Don’t need all the burgers tonight? Place them on a plastic wrap-lined tray and freeze in a single layer, then transfer to a sealed bag. Defrost in the fridge before frying.

Combine 2 tbsp mayonnaise with 1 tbsp Thai sweet chili sauce to top these tasty burgers.